Gamma-oryzanol content, phenolic acid profiles and antioxidant activity of rice milling fractions
dc.authorid | YILMAZ TUNCEL, NESE/0000-0003-2700-5840 | |
dc.authorid | TUNCEL, NECATI BARIS/0000-0001-9885-5063 | |
dc.contributor.author | Tuncel, N. Baris | |
dc.contributor.author | Yilmaz, Nese | |
dc.date.accessioned | 2025-01-27T20:16:55Z | |
dc.date.available | 2025-01-27T20:16:55Z | |
dc.date.issued | 2011 | |
dc.department | Çanakkale Onsekiz Mart Üniversitesi | |
dc.description.abstract | This study was aimed to determine gamma-oryzanol content and total phenolics, individual phenolic acid profile and the antioxidant activity of the free and bound extracts of rice milling fractions namely, brown rice, unpolished rice, white rice, chalky rice, raw seed and rice bran. Gamma-oryzanol content of milling fractions which is designated with a simple chromatographic method was in the range of 12.19-3,296.5 mg/kg. The whitening and polishing steps reduced approximately 94% of gamma-oryzanol of the brown rice when becoming the white rice. The contribution of bound phenolics to the total phenolic content was approximately 40%. Ferulic and p-coumaric acids were the most abundant phenolic acids in bound phenolic extracts and their amounts were 119.98 and 18.10 mu g/g, respectively, in rice bran. The best source of gamma-oryzanol, phenolics and antioxidants was clearly rice bran and followed by raw seed and brown rice. | |
dc.description.sponsorship | Canakkale Onsekiz Mart University Scientific Research Unit [2010/69]; Turkish Scientific and Technological Research Council (TUBITAK) | |
dc.description.sponsorship | This research was supported by Canakkale Onsekiz Mart University Scientific Research Unit (Project No. 2010/69). The authors thank to Ozer Gida Ltd. for providing the rice milling fractions and Oryza Oil and Fat Chemical Co., Ltd. for supplying the high purity gamma-oryzanol standard. Nese Yilmaz was granted by Turkish Scientific and Technological Research Council (TUBITAK). | |
dc.identifier.doi | 10.1007/s00217-011-1551-4 | |
dc.identifier.endpage | 585 | |
dc.identifier.issn | 1438-2377 | |
dc.identifier.issue | 4 | |
dc.identifier.scopus | 2-s2.0-80052926525 | |
dc.identifier.scopusquality | Q1 | |
dc.identifier.startpage | 577 | |
dc.identifier.uri | https://doi.org/10.1007/s00217-011-1551-4 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12428/21437 | |
dc.identifier.volume | 233 | |
dc.identifier.wos | WOS:000297371800005 | |
dc.identifier.wosquality | Q2 | |
dc.indekslendigikaynak | Web of Science | |
dc.indekslendigikaynak | Scopus | |
dc.language.iso | en | |
dc.publisher | Springer | |
dc.relation.ispartof | European Food Research and Technology | |
dc.relation.publicationcategory | info:eu-repo/semantics/openAccess | |
dc.rights | info:eu-repo/semantics/closedAccess | |
dc.snmz | KA_WoS_20250125 | |
dc.subject | Rice | |
dc.subject | Milling fractions | |
dc.subject | Phenolics | |
dc.subject | Gammaoryzanol | |
dc.subject | Antioxidants | |
dc.title | Gamma-oryzanol content, phenolic acid profiles and antioxidant activity of rice milling fractions | |
dc.type | Article |